Chef de Cuisine

Company Description Dusit Thani Mactan Cebu Resort is a vibrant, inviting retreat that blends Thai elegance with Filipino warmth and hospitality. Located in a coastal setting, the resort offers guests gracious, attentive service in a relaxing environment. Team members are part of a culture that values respect, service excellence, and authentic guest connections. The resort provides a dynamic workplace for hospitality professionals who want to grow their careers in a luxury, service-focused environment.
Role Description The Chef de Cuisine is a full-time, on-site role based in Lapu-Lapu, responsible for overseeing the daily kitchen operations and culinary team. This role includes planning menus, supervising food preparation and cooking, and ensuring consistent quality and presentation of all dishes. The Chef de Cuisine manages kitchen hygiene standards, food safety procedures, and inventory control, including ordering and cost management. Daily tasks also involve training and mentoring kitchen staff, coordinating with service teams to deliver an excellent guest experience, and adapting menus to seasonal ingredients and guest preferences. The role requires hands-on work in the kitchen, active participation in service, and close collaboration with the executive chef and resort management.
Qualifications

• Strong skills in food preparation and cooking, with experience in high-quality, consistent dish execution.
• Thorough knowledge of hygiene, food safety standards, and kitchen sanitation practices.
• Effective communication skills to coordinate with kitchen and service teams and provide clear instructions.
• Customer service mindset focused on guest satisfaction and responsiveness to guest feedback.
• Previous experience in a Chef de Cuisine or senior culinary leadership role in a hotel or resort environment.
• Ability to manage and train a diverse culinary team, including scheduling and performance guidance.
• Strong organizational and time-management skills, with attention to detail and quality control.
• Culinary degree or formal culinary training is preferred; equivalent professional experience will be considered.
• Ability to work flexible hours, including weekends and holidays, as required by resort operations.